Stuffed shoulder of lamb

In 1966 one of Mary Berry’s first articles for Housewife included roast stuffed veal as the main course for four people. This version of the recipe uses a boned shoulder of lamb instead.

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For the stuffing

For the lamb

  • 1.6kg/3.5lb boned shoulder of lamb
  • buttered peas, to serve
  • scalloped potatoes, to serve

For the gravy